Ingredients

Preparation

Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.

Put the ribs, onion, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 1/2 hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.

Reviews

3 Reviews

I usually make spareribs in the slow cooker with a little bar-b-cue sauce until the meat falls off the bone. We really like it like that with some rice or egg noodles. But I decided to try Michael's recipe. OMG, the flavor was delicious! I will definitely make this again.

I usually cook spare ribs in the slow cooker with a little bar-b-cue sauce until the meat falls off the bone. We both love it that way. I decided to try something new and tried Michael's recipe. OMG, they were delicious! I will definitely use this one again.

Made this for dinner on New Year's. The short ribs were so delicious, and the meat fell off of the bone. The flavor was amazing!!!!! Husband loved this!! Will make again!!!

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Michael's Coffee Braised Short Ribs Recipe by Michael Deen

3 ratings

EasyLevel

280 MIN10 Prep + 270 Cook

4-6Servings

$/Serving

Ingredients

3 lbs short ribs

2 tablespoons olive oil

1 cup dry white wine

1 cup coffee, strong brewed

1 large yellow onion, chopped

3 cloves garlic, chopped

2 teaspoons hot or mild chili powder

1 teaspoon dried oregano

Preparation

Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.
Put the ribs, onion, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 1/2 hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.